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Posted: Sat Jan 07, 2006 5:52 pm
by lizzie
Now now JB, do settle down Tiger.
You really need to sort out your computer. It seems to of taken on a life all of its own.
It could be the PC's Revenge
Anyway, as to tomatos. I've found Black Russian totally yummy with loads of good flavour. I also like Brandywine which is a big beefsteak like Black Russian. They both freeze beautifully and make lovely sauces.
My favourites for salad or just for eating straight off the vine have to be Sungold. They're a cherry size and the sweetest taste ever.
OOPS !
Posted: Sat Jan 07, 2006 6:09 pm
by Wellie
Oh, I get it.....
See what you mean !!!
Sorry Kevin ! but oven-drying does achieve the same sort of result, in the absence of the sun, it gives the intensity of flavour you're after.
Posted: Sat Jan 07, 2006 9:48 pm
by sandersj89
Dont forget you can oven dry them:
Half or quarter ripe tomatoes and place on a rack in a roasting tray. Sprinkle over some dried mixed herbs and some good maldon sea salt.
Place in a pre heated over on it's lowest setting. I put ours about 90 degrees. Leave in the oven until the toms are starting to dry out and just taking on a little colour. This can take a couple of hours or more depending on oven.
I then remove and place in sterilized kilner type jars and cover with olive oil and place in a cool dark place or fridge. They will keep for 12 months no problem.
If you put them in the fridge the oil does solidify but this does not effect the taste.
Others remove the seeds before drying and some do not add the herbs.
They are even better if you have a dehydrator.
Jerry
Posted: Wed Jul 04, 2007 6:06 pm
by Chantal
This was posted a long time ago by Gerry
Half or quarter ripe tomatoes and place on a rack in a roasting tray. Sprinkle over some dried mixed herbs and some good maldon sea salt.
Place in a pre heated over on it's lowest setting. I put ours about 90 degrees. Leave in the oven until the toms are starting to dry out and just taking on a little colour. This can take a couple of hours or more depending on oven.
I then remove and place in sterilized kilner type jars and cover with olive oil and place in a cool dark place or fridge. They will keep for 12 months no problem.
If you put them in the fridge the oil does solidify but this does not effect the taste.
Others remove the seeds before drying and some do not add the herbs.
They are even better if you have a dehydrator.